Simmered Chicken Recipes

SIMMERED CHICKEN

Steps:

• Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
• Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
• Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
• Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.

SIMMERED TUSCAN CHICKEN

Steps:

• In a 12" skillet, saute chicken and garlic in olive oil until chicken is lightly browned.
• Added potatoes and peppers; continue to cook about 5 minutes, stirring occasionally.
• Add sauce, basil, green beans, salt and pepper; bring to boil.
• Reduce heat to medium; cover and simmer for 35 minutes or until chicken is thoroughly cooked and potatoes are tender.
• Stir occasionally.

SOY SIMMERED CHICKEN

Steps:

• Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
• Add the chicken and cook for 6-7 minutes each side or until cooked through.
• Serve on plates with the sauce from the pan, with steamed greens and rice.

ALE-SIMMERED CHICKEN WITH DRIED PLUMS

Steps:

• Trim excess fat from chicken parts and cut breasts in half so that all the pieces will cook in roughly the same amount of time. Season the chicken generously with salt and pepper. Heat vegetable oil in a large, oven-proof pot (such as a Dutch oven) over medium-high heat. Brown chicken on all sides, about 5 minutes per side, then set aside on a plate and reserve. Add the onions and garlic and cook a couple minutes to sweat them down a little. Add the ale and deglaze the bottom of the pot. Add the tomato paste and canned tomatoes and stir well until tomato paste is dissolved. Add carrots, thyme, and plums. Return the chicken to the pot along with any reserved juices. Gently submerge the chicken pieces by nestling them into liquid (this will cook them evenly without drying them out).
• Return to medium heat and bring to a simmer. Reduce heat to low, cover, and continue to simmer on low for 1 1/2 hours until chicken is cooked through and starting to fall off the bone.

LEMON CHICKEN SIMMER

Steps:

• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.
• Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total.
• Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.
• Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.

TUSCAN CHICKEN SIMMER

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.
• Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
• Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

SIMMERED CHINESE CHICKEN

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.

CHINESE SIMMER CHICKEN

Steps:

• Heat oil in large skillet and brown chicken.
• Mix soy sauce, brown sugar, 1/2 cup water, catsup, sherry (or apple juice), pepper flakes, garlic and onion together.
• Add mixture to chicken and simmer for 35-45 minutes.
• Blend cornstarch and 1 tablespoon water and add to sauce to thicken.
• Garnish with seeds and serve.